Recipe: Skillet Strata with Asparagus and Boursin

SKILLET STRATA WITH ASPARAGUS AND BOURSIN

1 pound asparagus, tough ends snapped off and spears cut diagonally into 1-inch pieces
6 large eggs
1 1/4 cups milk
Ground black pepper (to taste)
4 tablespoons unsalted butter
1 small onion, minced
Salt (to taste)
4 slices hearty white sandwich bread, cut into 1-inch squares
3/4 cup Boursin cheese, crumbled

Adjust oven rack to middle position and heat oven to 400 degrees F.

Toss asparagus with 2 tablespoons water in microwave-safe bowl. Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain.

Whisk eggs, milk and 1/4 teaspoon pepper together in large bowl.

Melt butter in large nonstick ovensafe skillet over medium-high heat. When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt. Cook until onion is soft, about 3 minutes.

Add bread to onion in skillet and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Off heat, stir in asparagus and egg mixture until well incorporated. Scatter cheese on top.

Bake about 15 to 20 minutes, until top is puffed and edges have pulled away from sides of pan. Serve.

Makes 4 servings
Source: Cook's Country magazine, April/May 2006